Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
- Fresh parsley for garnish
- Optional: grated Parmesan cheese
Instructions
- Season the chicken breasts generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from pan and set aside.
- Add remaining olive oil and butter to the skillet. Sauté sliced mushrooms until browned and tender, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for a few minutes, then stir in heavy cream. If desired, add grated Parmesan and cook until sauce thickens slightly.
- Return chicken to the skillet, spoon sauce over, and simmer for 5 minutes to meld flavors. Garnish with chopped parsley before serving.
Notes
- For a thicker sauce, simmer longer or add a cornstarch slurry.
- Use a mix of wild and button mushrooms for more flavor.
- Substitute heavy cream with coconut milk for dairy-free option.
- Serve with mashed potatoes, pasta, or rice to absorb the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 410 kcal Kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg